Pan-fried liver with caramelised onions and creamy mash


Ingredients 17
Servings 4
Time

Ingredients

  • 500
    g
    liver, sliced
  • 250
    ml
    milk, for soaking
  • lightly seasoned flour, for coating
  • 15
    ml
    butter
  • 15
    ml
    sugar
  • CARAMELISED ONIONS
  • 15
    ml
    butter
  • 30
    ml
    sugar
  • 2
    large onions, peeled and sliced thinly
  • SAUCE
  • 500
    ml
    red wine
  • 30
    ml
    balsalmic vinegar
  • 30
    ml
    brown sugar
  • TO SERVE
  • 12
    rashers streaky bacon, fried until crisp
  • creamy mashed potatoes
  • PASTRY
 

Method

 
Soak liver in milk for 15 minutes to cleanse and tenderise. Coat each piece with seasoned flour. Heat the butter and oil in a frying pan and gently fry liver for a few minutes on each side. Remove from pan and keep warm. CARAMELISED ONIONS: Melt butter in a saucepan. Add sugar and onions. Cook for 7 minutes, stirring constantly, until deep golden brown and sticky. SAUCE: Bring ingredients to boil. Reduce heat and simmer for 20 minutes or until reduced slightly. Pile liver and bacon on top of caramelised onions and creamy mashed potatoes. Serves 4.
 

Read more on: shallow-fry  |  lamb
 

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